ANZAC biscuits. Cookies from down under.

Are you also obsessed with foreign supermarkets? When I came to New Zealand 3 years ago, I spent hours in the supermarket, inspecting every row and wondering about many products, looking desperately for others. And of course buying quite a lot to try them out. And everywhere around NZ you will find ANZAC cookies next to the well-known classics like chocolate chip and oatmeal-raisin cookies. After wondering and reading the package, I found out that these cookies were originally sent from families to members of the Australian and New Zealand Army Corps (ANZAC) abroad. I guess they were made without eggs so that they would keep better when being sent halfway around the globe. But nowadays you can make vegan cookies by substituting the butter with a good margarine. 

These cookies are a bit on the hard side, so don't give them to your granny. Unless of course you don't mind dipping them into hot coffee or tea. Oh, and by the way: tomorrow (25. April) is ANZAC day!

Citrus fillets. How to get them.

Maybe you're like me and you don't like the tough white skins on citrus fruits. So when I realized that there's an easy way to cut around them and only have the orange flesh, I was in heaven.

And it's really easy to to, just follow the steps:


Cut off the top and the bottom of the orange. Just look for the navel and the stem and cut away about 5 mm / 1/4 inch thick slices from both ends. Make sure there is no white skin left - if there is, cut away another thin slice till the cut section looks all orange.

Spaghetti Bolognese. Hearty, chunky, highly aromatic.

Isn't curious that half the world eats Spaghetti with Bolognese sauce, except the Italians? They think we are all crazy eating fine, delicate noodles with a thick and chunky ragú. Or even worse: with meatballs.
I admit, getting the appropriate amount of pasta and sauce into your mouth is not really easy with this combination. Either you roll the spaghetti on your fork and all the ground beef falls off. Or you try to scoop up some sauce and the long pasta strands falls of. Feel free to cook rigatoni, ruote, conchiglie or whatever you like. But I stick with Spaghetti, because nothing beats the taste of childhood memories.

Tortellini. Simply with cream and ham.

Cream? Again?